Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious,and decidedly spicy stir-fry. Holy basil is the most authentic choice, but any variety will do.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

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  • Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

  • Wine Recommendation: Look for a rich but dry white wine, such as a pinot gris from the Alsace region in France.

  • Notes: Asian fish sauce is available at Asian markets and many supermarkets

Source

Quick From Scratch Herbs & Spices

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